Prawns With Lemongrass And Mint

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 750 g raw prawns, shelled and deveined with tail intact
• 2 tablespoons fresh mint, chopped
• 2 tablespoons lemongrass, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon lemon rind, finely grated
• 2 tablespoons lemon juice
• 2 teaspoons sambal oelek
• 60 ml peanut oil
• 1 medium carrot
• 100 g snow peas, sliced
• 1 tablespoon malt vinegar
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce

Recipe

• 1 mix prawns in large bowl with mint, lemongrass, garlic, lemon rind, lemon juice and sambal. cover and refrigerate for 10 minutes.
• 2 heat 1 tbsp of the oil in a wok or large frying pan and fry the prawn mixture until the prawns turn pink. do this in two batches if you need to. remove to a plate.
• 3 using a vegetable peeler, slice the carrot into thin ribbons. add the snow peas and carrot strips to the wok. stir fry until just tender, but still with some bite.
• 4 return the prawn mixture to the wok, tossing them with the vegetables until combined. to serve, drizzle remaining oil, vinegar, sugar and soy sauce over the prawn mixture.